Recipe Box, Key Lime Pie Minis

the Painted Apron

2 years ago

Here is a great little summer dessert

It’s cool and refreshing,

and mini sized so it’s practically guilt free!

They are easy to make,

they can be made 1-2 days ahead of time

and they are easy to serve~

put them on a pretty plate and let everyone help themselves

These little pies are made with refrigerated sugar cookie dough

and a no bake filling

First make the mini crusts

Unwrap the cookie dough and cut the log into 1/4s

Then cut each 1/4 into 6 slices

Using your fingers, mold the dough into cup shapes

and place them in a greased mini muffin pan

Don’t worry if they aren’t perfect because they will change shape

when they’re baked

As soon as the cookie cups are done,

remove them from the oven and use the handle of a wooden spoon

or other round shaped object to tamp down the center

forming the mini pie shell

Let them cool completely*

{you can stick the pan in the fridge}

and then remove cookie cups

Note: I had trouble getting the bottoms cooked,

but didn’t want to overcook the top edges,

but once the soft bottoms cooled,

they firmed up are were fine

Zest the limes

To make the filling,

combine the cream cheese with

the sweetened condensed milk, lime juice and lime zest

with an electric mixer

Using a teaspoon, divide filling between the cookie cups

and sprinkle with lime zest

Refrigerate for several hours before serving and then enjoy!

Store these in the refrigerator for 4-5 days

but they won’t last that long!

This recipe is adapted from My Suburban Kitchen

Key Lime Pie Minis

Enjoy a piece of key lime pie in one or two bites with these mini pies with a sugar cookie crust. A light and refreshing summer {or any time!} dessert that is easy to make with a no bake filling

Course Dessert, Snack

Cuisine American

Keyword easy dessert, easy summer dessert, key lime pie, mini pies

Prep Time 30

Chill 2

Servings 24 mini pies

Equipment

mini muffin pan

Ingredients

1 roll 16.5 oz. refrigerated sugar cookie dough
1 can 14.5 oz. sweetened condensed milk
1/2 cup sweetened lime juice I used Rose's
8 oz. cream cheese, softened
2 key limes or regular limes

Instructions

Cut cookie dough into 24 equal slices and press each slice into a cup of a sprayed or greased mini muffin pan
Bake at 350 degrees until cookies are just done, 10-15 minutes*
Remove cookie cups from oven and use a rounded spoon handle or spoon bowl to press down dough centers and shape the mini cookie cups. Let cookies cool completely before removing from the pan
While cookie cups are baking, zest the limes
Combine cream cheese, lime juice, sweetened condensed milk and half of the lime zest in a mixing bowl and use and electric mixer to combine until smooth. Refrigerate for 15 minutes while cookies are cooling
Fill cooled cookie shells with filling, dividing equally between cups, then sprinkle tops with remaining lime zest. Refrigerate for 2 hours before serving.
Mini pies will keep in refrigerator for 4-5 days

Notes

*Cooking time for cookie cups will vary depending on type of pan used and oven. Watch cookies carefully and remove from oven when just done. Place the pan in the refrigerator after a few minutes to speed up cooling process